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4. Casiraghi, E., Alamprese, C., Rossi, M. 2007. Whipping and gelling properties of egg as affectedby compositional variability. Proceedings of the XVIII European Symposium on theQuality of Eggs and Egg Products, Prague, September 2-5, 050, 103-104.Many are the natural factors affecting whipping and gelling properties of egg and egg fractions, such as hen age,rearing system, and diet. The effects of these factors are basically referable to egg composition changes,especially in terms of quantity and quality of the functional elements (i.e. proteins), and of the physico-chemicalproperties of the medium (such as pH and viscosity). Aim of the work was to study the whipping properties ofalbumen and the gelling properties of both albumen and whole egg in dependence of deliberately altered eggcomposition (unnatural albumen to yolk ratio) or of natural compositional variability, resulting from differenthen age or rearing system. In particular, a reduction of the albumen to yolk ratio as well as a reduction ofproteins in the albumen fraction, as a function of increasing hen age, were observed. In the small range of naturalvariability of albumen protein content (about 9.8-11.4 g/100g), no significant influence of total protein wasobserved on overrun values, and foam consistency and stability. However overrun resulted highly correlated(p